Ella's Jewish Coffee Cake

The Jewish Coffee Cake was a big hit yesterday..so much so that there is only one piece left, which I am trying to save for BW.

Besides being a really good coffee cake, what I like about having this recipe is that it's in my grandmother's handwriting.  Granted it's just a copy of her original recipe card...but I can still recognize her hand.  Seeing her writing again, brings her back just a little bit.  I have some very vivid memories of my grandmother.  Many of them included her bakes goods. I loved her chocolate chip cookies,  lemon tarts, butter cookies with a little cherry in the middle and her molasses cookies with a dollop of jam.  Very yummy.

I hope you all can find a good reason to try this sometime.

Jewish Coffee Cake from Ella's Kitchen
Preheat oven to 350 degrees
Grease sides and bottom of Bundt pan

Ingredients:

Cake:
1 white cake mix
1 package instant vanilla pudding (small)
1/2 cup vegetable oil
4 eggs
1 cup sour cream
2 tsp vanilla

Filling:
3/4 cup sugar
3/4 cup chopped nuts (I used Pecans)
2 tsp cocoa
2 tsp cinnamon

Mix together all of the cake ingredients on medium speed for 4 minutes.

In a separate bowl, combine all of the filling ingredients.

Add the cake batter and filling to prepared pan in the following order:

• 1/3 batter, 1/3 filling and swirl
• 1/3 batter, 1/3 filling and swirl
• 1/3 batter, 1/3 filling and swirl

Bake at 350 degrees for 50-60 minutes.  Let cake cool before removing from pan.

Optional Notes:  She also made this using a yellow cake mix and pineapple instant pudding mix.  Very Good according to Grandma.

Enjoy!